Ratatouille

Ingredients

• 3 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 medium eggplant, diced
• 2 medium zucchini, diced
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1 bay leaf

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and cook for 3-4 minutes until softened.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add diced bell peppers and cook for 5 minutes.
5. Add diced eggplant and zucchini, stirring well.
6. Stir in tomato paste and cook for 2 minutes.
7. Add crushed tomatoes, basil, oregano, salt, black pepper, red pepper flakes, and bay leaf.
8. Bring to a simmer and reduce heat to low.
9. Simmer uncovered for 30-40 minutes, stirring occasionally, until vegetables are tender.
10. Remove bay leaf and adjust seasoning to taste.
11. Serve hot or at room temperature.

Notes

• Cut vegetables into uniform sizes for even cooking
• Salt the eggplant lightly 15 minutes before cooking to reduce bitterness
• For a thicker ratatouille, simmer longer without a lid
• Ratatouille tastes better the next day as flavors develop
• Store in an airtight container in the refrigerator for up to 5 days
• Serve as a side dish, over pasta, or with crusty bread
• Can be made vegetarian or vegan by using plant-based oil